Chocolate-Filled Croissant Dessert
30g dark chocolate (I used Bournville), chopped
handful flaked almonds
- Preheat your oven to 220ºC. Split the croissants and fill with the chopped chocolate. Close the croissants and place on a baking tray and slide into the oven for 3-4 minutes, until the croissants are warmed and crisp and the chocolate has melted.
- Quickly get a medium non-stick pan on the heat and toast the almond slices in the dry pan, until they're aromatic and slightly golden.
- Add the whipped cream to the croissants and scatter with the fragrant almonds.
- Eat hot.